Recipe
 
Preheat Oven to 375ºF
 
Dough
  • 500g AP Flour (King Arthur is my favorite)
  • 315g warm (110º) Whole Milk
  • 25g Room Temp Butter
  • 5g Kosher Salt
  • 12g Yeast (SAF Yeast is my preferred Baker's Yeast)
  • 50g White Sugar
Mix the milk, butter, salt, yeast, and sugar together in a bowl with a whisk or in the bowl of your stand mixer. Once thoroughly mixed, mix in all flour. Mix on low speed until dough is pulling away from the bowl of your stand mixer and easy to handle. Rest for 30min.
 
Filling
  • Half Stick (62g) butter, room temp
  • 1/2 cup (107g) light brown sugar, packed
  • 1 tablespoon of AP Flour
  • 3 to 4 teaspoons (8g to 10g) cinnamon 
  • Pinch of salt
While dough is resting, mix together the brown sugar, flour, cinnamon, and salt in bowl. Simply combine with a fork. Set aside.
 
Once dough has rested, turn out onto a lightly floured surface. With a rolling pin, roll into a rectangle -- about 1/8-1/4" thick. With a gloved hand or rubber spatula, spread the butter gently on the entire surface of the dough. Then liberally and evenly spread the brown sugar mixture across the entire surface of the dough.
 
Then, very gently lift one side of the dough and begin to roll the dough onto itself until a tight spiral is achieved and the dough is formed into a log. To the cut into rolls, first mark the dough with the backside of your knife -- First in the middle of the dough log and then proceed to mark each section by half. Then, with a sharp knife, gently cut each roll.
 
Place into your skillet with 1/2" between each roll until the skillet is full (10"-12" skillet will be best). Bake at 375ºF for 25-30min until brown on top or an instant read thermometer reads 195ºF internal.
Remove skillet from oven and allow to cool for 15min. Apply icing and serve!
 
Icing
  • 1 brick of room temperature Philadelphia Cream Cheese
  • 1 tablespoon vanilla
  • 25g sugar
Combine all ingredients together in a bowl. Mix together with small whisk or fork.